Joined: 31 Oct 2006Posts: 3Location: State University of New York at Buffalo

Posted: Tue Oct 31, 2006 12:18 am Post subject:

I just had this chicken with a couple of the user posted variations: I marinated it overnight with the egg yolk and 1/2 cup of oil, and I broiled it in my oven at 375 for about an hour.

It turned out great(I made drumsticks and thighs). I was really getting tired of the usual baked chicken with a few spices on it and some bbq sauce on it, but this was a wholly different experience. It was deliciously juicy, and had an excellent flavor. I'll definately be using this recipe again. Thanks.

Yes, in general meats are injected water and salt solutions to "increase flavor" (and, in my opinion, to reduce the amount of meat they are actually selling you per pound). I should have noted at the begining of this article to NOT purchase chickens with salt water added as this will end up exceedingly salty. Having the presalted chicken sit in lime water wouldn't achieve quite the same results either as the meat does not begin to actively draw in the lime juice - you have to hope some of it seeps in through natural random motion and not actively through osmotic pressure

you might also want to make a note to avoid this kind of brine/marinade with kosher birds, which are already hell of salted.

i always try to marinade or brine whenever i have a chance, even if only for an hour. it always helps.

Wonderful recipe! We have made it twice... We halved the recipe and used it for 4-5 split chicken breasts. I love how moist it is with no worries about drying out the chicken with overcooking. Made some excellent chicken alfredo with it this weekend. Even after reheating leftover chicken in the microwave, it is still moist. Now that's an accomplishment! Thanks for a great site.

Someone linked me to your blog last night, and I've spent about three hours reading everything. I'm an arts (Media Studies/International Relations) student, but I used to be an Microbiology student and I have a very analytical mind so the way you present the recipes works great for me, I love lime and garlic and a little heat from the chile, so I'm going to try this tomorrow night.

I am wondering if it's ok if I put the chicken in the brine for 2 hours in the morning, take it out and rinse it, but not cook it until that evening. Will this make a difference? Thank you! Feel free to email the answer to me. I want to make this tomorrow, but I don't get home from work until after 7pm.
Julia
Ridsbabe@aol.com

instead of water white wine or beer makes the chicken have a bit more bite than water. I do theis when I do bbq's I also use med 5minutes in the micro wave before I bbq the chicken. Everyone is always hungry and always worries about the chicken being raw, especially in Shanghai China.

Get: a can of poblano chili's or roast altertnatively and monterrey jack cheese.

Prepare chipotle mayo by mixing 1/2 cup of good mayonaise with 2 chipotle chili peppers in adobo (with the sauce still clinging to them) finely chopped and refridgerate them

grill chicken breasts over medium hot

Assemble your sandwiches, (we like get a nice crusty baguette, and lightly toast the cut side) by coating one side of baguette with chipotle mayo, topping with a chicken breast, some poblano, cheese and coating the other side of the bread with the guacamole

I made this dish tonight, along with cous-cous and grilled asparagus. Everything went well and my guests were as pleased as I with the results. Every time I have tried a recipe from this website I have been happy with every recipe from cookingforengineers.com, but there haven't been new recipes in a while. I wish recipes were posted once again.